"Our Mixed Tropicana Fruit Tarts Pies Are Delicious For Afternoon Tea And So Scrumptious For You And Me... ."

Ingredients:

2 cylinders of rolled frozen Pillsbury dough for pie shells and tops (covering)

2/3 c honey

1 c craisins (dry white cranberry - raisins) (rough minced)

3 c mango mash with 1 tsp lemon juice

3 c jackfruit mash with 1 tsp lemon juice

6 tblsp lemon juice

4 tsp vanilla

4 tsp allspice

4 tsp nutmeg

1 1/2 c milk egg wash (from 2 med eggs) for brushing

2 tsp salt

1 1/3 c white granulated sugar

Instrucciones:

-Each tart ramekin is lined with margarine and then proceed to spread the dough on the countertop to 1/3" thickness with a rolling pin and then use a sized drinking glass opening to cutout the base to be molded into the greased ramekin cups; finally, use a smaller drinking glass to cut out the tart covers. Makes 12 tarts in all in 12 ramekin dishes.

-Mix with a food processor the mash from two fruits and condiments/spices and liquid ingredients including the honey and the lemon juice to make a golden honey lemon pie tart filling. Proceed to fill in the tart ramekins with fruit filling and cover and press round the tarts in their ramekin wells.

Cooking Instrucciones:

-Mix the milk and 2 beaten eggs and brush this egg wash onto the tart pie shell to create a golden colour upon baking. With a fork puncture the tops to allow the steam to escape upon cooking.

-Place the 12 ramekin tarts onto a baking pan with water bath and slide into a 165 deg C oven and bake till done for 35 mins.